Crab Cakes Benedict

Name: Crab Cakes Benedict
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 serving(s)
Ingredients: 4 pre-made crab cakes (prepared according to package's instructions); 4 fresh eggs; 3 egg yolks; 1 tablespoon cold water; 16 tablespoons chilled butter, finely diced; salt, to taste; cayenne, to taste; freshly-ground white pepper, to taste; 1 teaspoon fresh lemon juice

Submitted by lazyme

"Specialty Recipe from Sault Falls Inn, Braman-Equinunk, PA. Interesting twist on a benedict."

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Ready In:: 30mins
Ingredients:: 9
Serves:: 4

ingredients

4 pre-made crab cakes (prepared according to package's instructions)
4 fresh eggs
Hollandaise Sauce
3 egg yolks
1 tablespoon cold water
16 tablespoons chilled butter, finely diced
salt, to taste
cayenne, to taste
freshly-ground white pepper, to taste
1 teaspoon fresh lemon juice

directions

Prepare Hollandaise Sauce:
In the bottom of a double boiler, bring water to a boil and then reduce the heat to keep it just below the simmering point.
In the top of the double boiler, add egg yolks and 1 tablespoon cold water.
With a whisk, beat the egg yolks and combine them with water.
Continue to whisk until they are creamy.
Add a handful of chilled butter cubes to the pan and whisk until the butter is absorbed into the egg mixture.
Add remaining cubes, a few at a time until all the butter is absorbed into the mixture.
Continue whisking the sauce until the sauce is thick and creamy, about 10 minutes.
Season to taste with white pepper, pinch of cayenne and salt.
Finish off the sauce with a few drops of fresh lemon juice.
Keep warm over double boiled until ready to use.
Poach Eggs:
In a shallow saute pan, bring 2 to 3 inches of lightly salted water to a boil.
Turn off the heat and add the eggs at once (break the eggs directly into the water to minimize spreading.)
Cover the pan with a tight-fitting lid in order to retain heat.
Allow the eggs to cook undisturbed for about three minutes.
Then lift off the lid.
When the whites are opaque and the yolks are covered with a thin translucent layer of white, the eggs are ready.
Lift out of water onto a damp kitchen towel and trim ragged edges.
To Assemble:
Place one heated, cooked, crab cake on plate.
Place one poached egg on top.
Spoon Hollandaise Sauce over top and sprinkle with fresh or dried tarragon.
Serve immediately!

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RECIPE SUBMITTED BY

lazyme

Grapeview, Washington

<p>Hi and thanks for visiting my AM page. My name is Vicki and I love to cook. I've always been an avid collector of recipes and cookbooks - in fact I have over 1200 cookbooks on my computer alone.</p> 8724165"

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